This preparation uses Florida black grouper topped with a horseradish crust, served over sautéed baby leaf spinach with a pink grapefruit emulsion.[15] The horseradish element adds a sharp, pungent layer that cuts through the richness of the fish, while the grapefruit sauce brings acidity and subtle sweetness to the plate.[15] On the palate, the grouper tends to be dense yet flaky, with the crust giving a gentle bite and the spinach absorbing the citrus-inflected juices underneath.[15] Diners and menu descriptions point to this dish as a more adventurous seafood option within a steak-and-seafood lineup, appreciated for its interplay of heat and bright citrus.[15]